Monday, February 15, 2010

Turkey and Salami Stromboli: Party!!!

Even though it has been a little while, I have to post pics from our Super Bowl party, the first one in Durham, NC!!! Wooo hooo. I have one foot in San Francisco and the other in Durham.

To keep up with tradition and to control our excitement for the Super Bowl, we hosted a party. I stumbled upon a simple recipe for Stromboli on the Food Network. 

To keep it a little lighter and wholesome, we adapted the recipe, using whole wheat pizza dough and substituting lean turkey meat in place of the mortadella and added some salami for a kick. Since my fiancé is not a huge olive fan, we used capers and it was sooooo delicious. This worked well as an appetizer but we also stashed some larger slices away for lunch the next day.

Turkey and Salami Stromboli
adapted from


  • 1 1/2 cups coarsely sliced colby cheese (6 ounces)
  • 2 cups tomato sauce (homemade from my mom)
  • 1 cup thinly sliced string cheese (4 ounces)
  • Extra-virgin olive oil, spray for pan
  • 3 tbsp dijon mustard
  • 1 13.8-ounce package whole wheat pizza dough (e.g. Trader Joe's)
  • 1 cup baby spinach
  • 1/4 cup capers, roughly chopped
  • 1/2 cup tomato sauce
  • 1/4 pound sliced salami, reduced sodium


(1) Preheat the oven to 425 degrees. 
(2) Lightly brush a baking sheet with olive oil (we didn't do this and it made lifting the stromboli from the pan a little challenging). Unroll the dough, cut in half to make two 6-by-9-inch pieces and place on the prepared pan.
(3) Spread the tomato sauce in the middle of the dough, leaving an inch border between the sauce and the dough edge on all sides. 
(4) Stack the salami, the turkey deli meat, and cheese slices on top of the tomato sauce. Add a 1/2 cup of spinach to each stromboli. Top with a 1/8 cup of capers (washed and drained) for each stromboli. Fold the dough over the filling lengthwise, pressing the edges to seal. Make slits in the top of the dough to allow steam to escape during baking.
(5) Bake the stromboli until brown, about 15 minutes; remove from the oven. Mix the dijon mustard and the tomato sauce in a small bowl. Brush over the top of the stromboli. Return to the oven and bake until the crust is golden. Rest for 5 minutes before slicing.

Feel free to use ingredients you have on hand. I personally like a combination of salty and tangy (salami, mustard, and capers) but lots of combinations will work! Enjoy the Party.

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